Gobi Paratha recipe, How to make Cauliflower Paratha recipe

Gobi Paratha wasn’t just a dish—it was a lunchbox treasure. I still remember those school days when a friend’s dabba would open, releasing the cozy aroma of ghee-roasted, cauliflower-stuffed parathas. We’d all crowd around, hoping for a piece—soft, spicy, and just the right kind of comforting.

Later, I rediscovered its charm in my mother-in-law’s kitchen. Her version was gentle and grounded—no fuss, just well-balanced spices and the magic of perfectly sautéed gobi/ cauliflower sealed inside soft, hot rotis. Watching her make this cauliflower paratha taught me more than a recipe; it showed me rhythm, patience, and that soulful hand touch every paratha needs.

Today, this is my version of that beloved gobi paratha. A blend of those memories—shared, learned, and passed on—now served with a big spoon of love.

Bite of History: Gobi Paratha

Parathas date back to medieval North India, often enjoyed in the Mughal courts and Punjabi households alike. “Parat” means layers — and stuffed versions like gobi paratha became popular as farm meals, especially in Punjab, where hearty, spiced breads kept farmers fueled. The cauliflower filling, though simple, is deeply satisfying — balancing warmth, spice, and that gentle bite of fresh gobi that still holds its shape.

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Ingredients & Their Role in Gobi Paratha

Ingredient	Role in the Recipe
Whole wheat flour	Base for the dough — soft, nutty, and filling. Gives the paratha its chewy texture.
Salt	Enhances overall taste and balances both dough and stuffing flavors.
Water	Binds and softens the dough. Adjusts the dough’s texture and pliability.
Grated cauliflower	Main stuffing ingredient — absorbs spices well and stays light and flavorful.
Green chili	Adds gentle heat and sharp freshness to the stuffing.
Ginger	Adds warm depth and supports digestion — especially with gobi.
Cumin seeds	Offers earthy flavor and aroma to the sautéed filling.
Ajwain (carom seeds)	Traditional touch with a digestive benefit — pairs well with cauliflower.
Turmeric powder	Adds color and a gentle bitterness that balances sweet notes of gobi.
Red chili powder	Provides heat and a bit of vibrancy to the filling.
Garam masala	Adds warmth and signature North Indian complexity.
Fresh coriander	Lifts the stuffing with freshness and color.
Ghee or oil	Used for roasting — adds a golden finish and enhances richness.

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Gobi Paratha recipe, How to make Cauliflower Paratha recipe

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Breakfast, Brunch, or DinnerCuisine: North Indian / PunjabiDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Shaping and Rolling Time

minutes

A rustic, comforting North Indian flatbread stuffed with spiced cauliflower, gobi paratha is perfect for cozy mornings or weekday dinners.

Ingredients to make Gobi Paratha

For Dough
1 cup, 1 Whole wheat flour/ Atta
A pinch of salt
½ cup, (approx.) ½ Water
1 teaspoon, 1 Oil
For Stuffing
1½ cups, 1½ Cauliflower (grated, dry)
1 1 Green chili
(finely chopped)
½ inch, ½ Ginger
(grated)
½ teaspoon, ½ Cumin seeds
¼ teaspoon, ¼ Ajwain (carom seeds)
¼ teaspoon, ¼ Turmeric powder
½ teaspoon, ½ Red chili powder
½ teaspoon, ½ Garam masala
2 tablespoon, 2 Fresh coriander (chopped)
Salt, to taste
1 tablespoon, 1 Oil (for cooking gobi)
Butter or Ghee as needed

Directions to make stuffed Gobi Paratha

Make the Dough
In a bowl, mix wheat flour and salt. Add water gradually and knead into a soft, smooth dough. Cover and rest for 20 minutes.
Prepare the Gobi Stuffing
Heat a oil in a pan on medium flame. Add cumin seeds and ajwain, and roast until aromatic. Add turmeric powder, red chili powder and garam masala. Stir quickly so the spices bloom without burning. Add the grated cauliflower and mix well with the spice blend. Sauté on medium heat until the moisture evaporates and the gobi turns soft and dry. Turn off the heat. Add chopped fresh coriander, mix well, and let the mixture cool completely before stuffing.
Roll and Stuff
Divide the dough and stuffing into equal balls. Roll one dough ball into a small disc, place stuffing in the center, and seal it by bringing the edges together. Flatten gently and roll again into a round paratha. Use flour to prevent sticking.
Cook
Heat a tawa or griddle. Place the rolled paratha and cook for 1–2 minutes per side, brushing with oil or ghee until golden brown spots appear.
Serve Hot
Transfer to a plate and serve immediately with curd, pickle, or a small dab of homemade butter.

Notes

1 cup = 250 ml

Directions to make Gobi Paratha with step by step images

Make the Dough
In a bowl, mix wheat flour and salt. Add water gradually and knead into a soft, smooth dough. Cover and rest for 20 minutes.
Roast spices:
Heat a oil in a pan on medium flame. Add cumin seeds and ajwain, and roast until aromatic. Add turmeric powder, red chili powder, garam masala and salt. Stir quickly so the spices bloom without burning.
Add cauliflower u0026 sauté:
Add the grated cauliflower and mix well with the spice blend. Sauté on medium heat until the moisture evaporates and the gobi turns soft and dry. Turn off the heat. Add chopped fresh coriander, mix well, and let the mixture cool completely before stuffing.
Roll and Stuff
Divide the dough and stuffing into equal balls. Roll one dough ball into a small disc, place stuffing in the center, and seal it by bringing the edges together. Flatten gently and roll again into a round paratha. Use flour to prevent sticking.
Flatten the paratha:
Flatten gently and roll again into a round paratha. Use flour to prevent sticking.
Roast the Paratha
Heat a tawa or griddle. Place the rolled paratha and cook for 1–2 minutes per side, brushing with oil or ghee until golden brown spots appear.
Serve Hot
Transfer to a plate and serve immediately with curd, pickle, or a small dab of homemade butter.

Step-by-step image of easy gobi paratha recipe showing dough, stuffing, and rolling process

Pro tips

Always squeeze gobi dry — even better, spread it on a towel for a few minutes.
Let the stuffing cool fully before using — hot mixture breaks the dough.
If you’re new, roll gently and patch any cracks with flour — the beauty of homemade lies in its imperfections.
Ajwain not only adds flavor but helps digest cauliflower easily.

Serving Suggestion

Pair with plain curd or boondi raita for a cooling contrast.
Mango pickle or lemon pickle makes it extra tangy and traditional.
For lunchboxes, roll the paratha like a wrap with a smear of green chutney.

FAQ – Cauliflower Stuffed Paratha

Why is my gobi paratha breaking while rolling?

It’s likely your gobi stuffing is too moist or hot. Always squeeze out water and cool the mix completely before stuffing. You can also reduce the amount of stuffing to make it easier to roll.

Can I make gobi paratha without cooking the stuffing?

Yes, raw-stuffed gobi paratha is traditional in some households. Just finely grate and season the cauliflower — but make sure to squeeze all the moisture out and add more spices for flavor, since it won’t be sautéed.

Can gobi paratha be frozen?

Yes! Half-cook the parathas without ghee, cool, layer with parchment, and freeze. When ready to eat, cook directly from frozen on a hot tawa with ghee or oil.

Is this recipe healthy?

When made with whole wheat flour, minimal oil, and a fresh vegetable stuffing, gobi paratha is a wholesome, fiber-rich meal perfect for both kids and adults.